You know that moment when you walk into a deli and smell something incredible? Like grilled bread mixed with melting cheese and something tangy? Chances are, someone's cooking up a Reuben sandwich. I remember my first one like it was yesterday – it was at this little hole-in-the-wall spot in Chicago during a freezing January. The guy behind the counter slammed this massive grilled thing in front of me, all oozy and crispy at the same time. "You'll either love it or hate it," he said. Man, was he right.
The Nuts and Bolts of a Classic Reuben
So what exactly makes a sandwich qualify as a Reuben? It's not just any pile of meat between bread. There are rules, people! The official lineup goes like this:
- Rye bread - Not optional. That caraway seed flavor is half the personality. Marbled rye's fine too if you're feeling fancy.
- Corned beef - Thinly sliced, piled high. Some places try substituting pastrami (more on that controversy later).
- Swiss cheese - The melt factor is crucial here. Provolone? No way. This ain't a Philly cheesesteak.
- Sauerkraut - Drained properly or you'll get a soggy mess. Some spots use homemade, others use bagged stuff.
- Russian dressing - Thousand Island is acceptable but purists will fight you over this. It's got to have that zing.
The magic happens when you grill the whole thing like a panini until the cheese turns into lava and the bread gets that perfect crunch. Mess this up and you've got a sad, cold sandwich. Trust me, I've made that mistake too many times during my college days.
Fun fact: A "Rachel sandwich" is the Reuben's cousin – same structure but with turkey and coleslaw instead of corned beef and sauerkraut. Doesn't hit the same for me, but some folks swear by it.
Where Did This Beast Come From? Two Competing Stories
Ask three food historians about the origin of the Reuben sandwich and you'll get five answers. My money's on the New York version, but I'll lay out both theories.
The New York Deli Claim
Most evidence points to Arnold Reuben, owner of Reuben's Deli in NYC. Story goes that around 1914, an actress named Annette Seelos came in hungry after rehearsal. Arnold threw together corned beef, Swiss, sauerkraut and dressing on rye – basically cleaning out his fridge. She loved it, he added it to the menu, and the Reuben sandwich was born.
What makes this plausible? Reuben's was famous for creating sandwiches, and old menus from the 1920s list it. Plus, New York's Jewish deli culture was the perfect incubator.
The Nebraska Poker Night Story
The other camp swears it was invented by Reuben Kulakofsky, a grocer from Omaha. According to this tale, during a weekly poker game at the Blackstone Hotel around 1925, Reuben asked for a special sandwich. Chef Charles Schimmel whipped up the combo, hotel owner William Krammer named it after Reuben, and it won a national sandwich contest in 1956.
Could be true? Maybe. But poker games aren't great for record-keeping, and nobody produced documentation until decades later. Feels a bit convenient if you ask me.
Warning: Order a Reuben in different regions and you'll get different beasts. Midwest versions tend to be stacked higher, East Coast focuses on meat quality, and California might put avocado on it (blasphemy!).
Building Your Own Reuben: A Step-by-Step Guide
After ruining about seven sandwiches before getting it right, here's what actually works in a home kitchen:
| Ingredient | Pro Tips | Common Mistakes |
|---|---|---|
| Rye Bread | Get it sliced medium-thick (¾"). Lightly butter exterior | Using fresh bread = sogginess. Slightly stale works better |
| Corned Beef | Shave it paper-thin. Warm it in its juices first | Overloading makes the sandwich impossible to eat |
| Sauerkraut | Squeeze DRY with paper towels | Wet kraut = soggy bread disaster |
| Swiss Cheese | Slice it thin. Cover entire bread surface | Thick slices won't melt properly |
| Russian Dressing | Mix 2:1 ketchup/mayo + horseradish & pickle relish | Don't drown it - 1 tbsp per side max |
The assembly order matters way more than you'd think. Here's how I layer mine after trial and error:
- Spread Russian dressing on both bread slices
- Layer Swiss cheese on bottom slice (creates moisture barrier)
- Pile warm corned beef
- Add squeezed-dry sauerkraut
- Top with another layer of Swiss
- Grill in buttered pan over medium-low heat with a bacon press on top
Why the bacon press? Without weight, the fillings don't compress and heat evenly. My first attempts had cold centers while the bread burned. Total fail.
Where to Score an Epic Reuben Near You
Not all Reubens are created equal. After eating my way across 14 states in the name of "research," here's where you'll find knockout versions:
| Establishment | Location | The Twist | Price Point | Why It Stands Out |
|---|---|---|---|---|
| Katz's Delicatessen | Lower East Side, NYC | Hand-cut corned beef, marble rye | $$$ ($22) | Meat so tender it falls apart |
| Manny's Cafeteria | Chicago, IL | Overstuffed style, homemade kraut | $$ ($16) | Perfect crispy/chewy bread ratio |
| Langer's Deli | Los Angeles, CA | #19 Pastrami Reuben | $$$ ($21) | Smokier flavor from pastrami twist |
| Zingerman's Deli | Ann Arbor, MI | Artisan rye, house-cured beef | $$ ($18) | Complex flavors from 14-day brine |
| Canter's Deli | Los Angeles, CA | Open-faced Reuben option | $$ ($17) | 24/7 availability for emergencies |
Price notes: $$ = $15-18, $$$ = $19+
Canter's deserves special mention - that open-faced version saved me during a 3am jetlag episode. Not textbook, but hits the spot when you need it.
Regional alert: If you're vegetarian, The Chicago Diner's "Reuben" with tempeh bacon surprisingly works. And yes, I say that as a meat lover.
Nutritional Real Talk: Is Your Reuben Trying to Kill You?
Let's not kid ourselves - a classic Reuben sandwich isn't health food. But how bad is it really? Here's the breakdown for a typical diner version:
| Nutrient | Amount | Daily % | Lighter Swap Options |
|---|---|---|---|
| Calories | 790-1100 | 35-50% | Open-faced version saves ~300 cal |
| Sodium | 2300-3300mg | 100-150%+ | Low-sodium corned beef & rinse kraut |
| Fat | 45-65g | 70-100% | Use leaner turkey pastrami |
| Carbs | 60-80g | 20-25% | Thin-sliced rye reduces carbs |
| Protein | 40-55g | 80-100% |
The sodium numbers are insane - often more than your entire day's recommendation. If you have blood pressure issues, either share this sandwich or save it for rare occasions. My cardiologist cousin won't touch them anymore.
When I make them at home now, I rinse the corned beef under hot water before slicing and use low-sodium kraut. Cuts sodium by almost half without killing the flavor entirely.
Reuben Variations: From Creative to Sacrilegious
People can't resist messing with perfection. Here's what's out there in the wild:
Acceptable Twists (Purists Might Grumble)
- Pastrami Reuben - Langer's version proves smoked pastrami works
- Turkey Reuben - Lighter but often disappointingly dry
- Reuben Egg Rolls - Deep-fried abomination that somehow works
Questionable Experiments
- Reuben Pizza - Essentially an open-faced sandwich with thicker bread
- Reuben Dip - Heart attack in a bowl, but great for parties
- Reuben Soup - Tastes better than it sounds (like cheesy cabbage soup)
Straight-Up Heresy
- Gluten-Free Reuben - Without rye bread's bite, why bother?
- Vegan Reuben - Tofu does NOT approximate corned beef texture
- Reuben Sushi Roll - Just... no. Some things shouldn't merge
The egg roll version surprised me - crunchy wrapper actually complements the filling. But that sushi roll I tried in Portland? Absolute culinary crime.
Reuben FAQs: What Real People Actually Ask
Is a Reuben Sandwich kosher?
Almost never, despite Jewish deli associations. Combining meat (corned beef) with dairy (Swiss cheese) breaks kosher rules. Some kosher spots serve a "mock Reuben" with turkey and dairy-free cheese, but it's not the same.
Why does my homemade Reuben fall apart?
Three likely culprits: 1) Overfilled it (stick to 4-6oz meat max), 2) Wet sauerkraut (squeeze harder!), or 3) Grilled at too high heat. Medium-low is essential for proper melt without scorching.
Can you make Reuben sandwiches ahead of time?
Yes but with caveats. Assemble without grilling, wrap airtight, refrigerate up to 4 hours. Grill just before serving. Freezing? Not recommended - the kraut turns weirdly mushy.
What pairs well with a Reuben?
Cut through richness with: 1) Half-sour pickles, 2) A crisp lager or pale ale, 3) Simple coleslaw without mayo overload, 4) Diner-style potato salad. Avoid fries - too much grease overload.
Why does restaurant Reuben taste better?
Commercial flat-top grills get hotter than home stoves, creating better sear. They also use industrial presses for even compression. Plus, many cure their own beef for superior texture.
What's the difference between Russian and Thousand Island dressing?
Russian dressing has more horseradish kick and often includes chili sauce. Thousand Island is sweeter with pickle relish. Many restaurants use Thousand Island because it's cheaper and more familiar.
The Cultural Punch of a Simple Sandwich
You wouldn't think a pile of meat and sauerkraut could spark arguments, but oh boy. Food historians still feud over the Reuben's origin. Chefs debate proper techniques (griddle vs panini press). Even home cooks fight over whether coleslaw belongs anywhere near it (it doesn't).
The Reuben sandwich pops up everywhere once you notice it. That scene in When Harry Met Sally? Shot at Katz's. Comic book buffs know Peter Parker worked at a deli selling them. There's even a Reuben food festival in Nebraska every August claiming birthplace rights.
What makes this sandwich endure? It balances contrasts perfectly - salty meat against tangy kraut, rich cheese cut by zesty dressing, crunchy bread holding melty insides. When made right, it's greater than the sum of its parts. When botched? You've got a soggy, greasy mess that'll ruin your afternoon.
Last thought: The true test of any deli isn't their menu breadth - it's whether they can nail a Reuben. If they get this complex alchemy right, everything else will probably satisfy too. Just maybe skip the sodium bomb if you've got blood pressure concerns. My doctor keeps reminding me.